1/2 c. sugar 1 1/2 c. flour 1/4 c. egg substitute (1egg) 1 tsp baking powder 1/4 c. canola oil 1/2 tsp baking soda 1 (8oz) key lime yogurt 1/2 tsp salt 1 tsp rum extract 1/2 c. coconut 1 small can crushed pineapple (drained)
Mix together the sugar and the liquid (wet) ingredients. In a separate bowl mix together the dry ingredients. Add dry mixture to the wet mixture. Stir until barely blended. Bake in greased muffin tins or paper cups at 375ºF for about 20 minutes.
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